Mediterranean Creamy Potato, Leek & Zucchini Soup
This light yet cozy soup blends sautéed leeks, tender potatoes, and sweet zucchini into a silky, herb-infused puree. It’s finished with olive oil and lemon for that signature Mediterranean brightness — naturally vegan, smooth, and delicious.
⏱️ Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
2 tbsp olive oil
2 medium leeks (white + light green parts only), sliced
2 garlic cloves, minced
1 medium zucchini, diced
2 medium potatoes (Yukon gold or red), peeled and cubed
1 tsp dried oregano
½ tsp thyme or rosemary
Salt and pepper to taste
3½ cups vegetable broth or water
Juice of ½ lemon
Optional toppings: olive oil drizzle, fresh dill or parsley, toasted seeds or croutons
Instructions
1. Sauté leeks and garlic:
In a soup pot, heat olive oil over medium. Add leeks and garlic. Sauté for 4–5 minutes until soft and fragrant.
2. Add veggies and herbs:
Add zucchini, potatoes, oregano, thyme, salt, and pepper. Stir well for 2 minutes.
3. Simmer:
Pour in broth. Bring to a boil, then reduce heat, cover, and simmer 20–25 minutes until potatoes are fork-tender.
4. Blend:
Use an immersion blender or regular blender to puree the soup until creamy. (Leave some texture if you prefer.)
5. Finish:
Stir in lemon juice. Adjust salt/pepper and serve warm. Drizzle with more olive oil and herbs if desired.
Tips
Make it creamy: Add a spoon of tahini or swirl in unsweetened Greek yogurt.
Chunky version: Only blend half the soup.
Extra protein: Add white beans or cooked lentils before blending.
❓ Frequently asked questions FAQ
Can I use onions instead of leeks?
Yes, use 1 small yellow onion finely chopped.
Can I freeze it?
Yes — it freezes very well up to 2 months.
Can I add greens?
Absolutely! Stir in spinach or kale after blending.
Nutrition information
Calories: 210
Protein: 5g
Fat: 9g
Carbs: 28g
Fiber: 4g